I love to cook. I love to decide what to cook. I love to read recipes. I love to look through cookbooks. I love everything about it … I think mostly because I don’t do it every day. But when I do, it becomes an event!
I look forward to having my parents over every year for a Mother’s Day celebration. I happen to have the world’s best mom, so it seems fitting. I love to figure out what to make each year, and of course, there can never be a duplication. I think my parents also look forward to what I am going to serve. And they always seem to love it. No matter how old you are, that approving nod from your parents really still means a lot.
This year for Mother’s Day, I decided on a brunch theme. When my parents arrived, I greeted them with mimosas, made with fresh-squeezed orange juice (I hadn’t used my juicer in a while & now I don’t know why). Fresh-squeezed OJ is definitely the way to go. And adding champagne to it? Fabulous!
For the main course, we had a Barefoot Contessa Country French omelet recipe that I varied slightly (I happen to be a total recipe gal, so that was big for me), with zucchini parmesan crisps (a Pinterest recipe – yes, I am obsessed), a lovely salad with romaine lettuce, mandarin oranges, feta cheese, beets, golden raisins, toasted almonds and honey French dressing (I made this one up – maybe I am not a total recipe gal afterall), a bunch of red grapes and lemon zucchini bread (a recipe from my sister). It was definitely a nice, colorful plate. My mom taught me how, in addition to coming up with recipes and flavor combinations, you also have to think about how they will look together. (I take it seriously.)
The dessert, I have to say though, was the best part. I tried to stick with a breakfast-y type treat. The thought of chocolate after an omelet just didn’t appeal to me. So….Pinterest to the rescue with a delicious fruit yogurt parfait idea. Totally refreshing and super easy!
In case, you have a brunch coming up, I thought you may want the recipes for yourself (see below). Then stay tuned to see what is on the Father’s Day menu! I’ll try to plan a bit more manly meal for dear old dad.
Country French Omelet
From 2008, Barefoot Contessa Back to Basics cook book
foodnetwork.com
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min
Yield: 2 servings (it served all 3 of us just fine though)
Level: Easy
Ingredients
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
-
Note: I also added some sautéed mushrooms & some red and yellow grape tomatoes.
Directions - 1. Preheat the oven to 350 degrees.
- 2. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned, but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- 3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Note: while I was making the potatoes, in a separate pan, I also sautéed one box of sliced mushrooms with a little bit of butter, salt and pepper and a squeeze of fresh lemon, as well as sliced some red and yellow grape tomatoes in half to be ready to add.
- 4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, (and mushrooms and tomatoes, if you are making it my way) and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide, and serve hot.
Zucchini Parmesan Crisps
Recipe from Pinterest via
bakehouse.squarespace.com
Which was adapted from Ellie Krieger's recipe
Total Time: 45 - 50 min
Prep Time: 20 min
Cook Time: 22 – 27 min
Yield: 4 servings
Level: Easy
Ingredients
- 1 lb. zucchini or squash (about 2 medium-sized)
- 1/4 cup shredded parmesan (heaping)
- 1/4 cup Panko breadcrumbs (heaping)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- freshly ground pepper, to taste
Directions
- 1. Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
- 2. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
- 3. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
- 4. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
- 5. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumbs mixture over the rounds.
- Bake for 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Lemon Zucchini Bread
From my sister Jill
Yield: 2 large loaves or 5 small loaves
Ingredients
- 3 cups flour
- 1 ½ cups sugar
- 1 cup walnuts (optional)
- 2 cups grated zucchini
- 1 teaspoon grated lemon peel
- Juice of one small lemon
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- 4 eggs, slightly beaten
- 2/3 cup vegetable oil
Directions
- 1. Mix all together.
- 2. Pour batter into greased pans.
- 3. Bake at 350 degrees for 1 hour or less.
Yogurt Parfait
Recipe from Pinterest via
heatherchristo.com
Ingredients
- ¼ cup blueberries
- ¼ cup nectarine slices
- ½ cup granola
- ½ cup Greek yogurt, honey flavored
Directions
- 1. Place half of the yogurt in the bottom of a glass, and then pile half the nectarines and half the blue berries on top of the yogurt.
- 2. Pile ¼ cup granola on top of the fruit.
- 3. Repeat the layers with the following yogurt, fruit, and granola.
Happy Menu Planning!
~ Robyn
BY ROBYN L. JONES
